Pelángón

Pelángón is a type of rice cake popular in the Philippines, particularly in the Bicol region. It is typically made from glutinous rice, coconut milk, and sugar. The mixture is then steamed until firm and often cut into rectangular or diamond shapes. Pelángón can be served plain or with a topping, such as grated coconut or a simple syrup.

The preparation of pelángón usually begins by soaking glutinous rice, which is then ground into a fine flour. This flour is combined with coconut milk, extracted from freshly grated coconuts, and sugar. Some variations might include a pinch of salt to balance the sweetness. The batter is poured into a greased pan and steamed, a process that can take around 30 minutes to an hour depending on the thickness. Once cooled, the cake solidifies and can be sliced.

Pelángón is enjoyed as a snack or dessert. Its texture is typically soft and chewy, with a rich coconut flavor. It is a common offering during local fiestas and special occasions in Bicolano communities. The simplicity of its ingredients and preparation makes it an accessible and beloved traditional treat. While the basic recipe remains consistent, slight regional variations in sweetness or the addition of other ingredients like pandan extract can occur.